A woman prepares a portion of "pozole" (corn soup) in the Pozoleria Tixtla Restaurant, in Mexico City, capital of Mexico, on May 7, 2014. The pozole is a traditional dish that is prepared in the states of Guerrero, Michoacan, Jalisco, Nayarit, Sinaloa among others. Its origin dates back to pre-hispanic times. Among the different recipes to prepare pozole, the Guerrero state has the peculiarity of being green, because it is prepared with a mixture of traditional mole sauce of green color, chicharron (pork rinds), sardine and raw egg. (Xinhua/Pedro Mera)